Frangos chef Peter Oppermann shows Laura how to make oat cookies using Cheerios cereal.
- 1 1/2 cups sugar 1/4 cup butter or margarine, softened 1/2 cup fatfree egg product 1/3 cup canola oil 1 teaspoon vanilla 1 1/2 cups Gold Medal® allpurpose flour 1 cup quickcooking or regular oats 1 teaspoon baking soda 1/2 teaspoon salt 3 cups Cheerios® cereal 1 cup raisins
- Heat oven to 375°F. In large bowl, beat sugar and butter on medium speed until blended. Beat in egg product, oil and vanilla. Stir in flour, oats, baking soda and salt. Stir in cereal and raisins. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to cooling rack; cool.